Critical Reviews in Oral Biology & Medicine, Vol 9, 267-291, Copyright © 1998 by International & American Associations for Dental Research
Chemosensory function and dysfunction
A. I. Spielman
Basic Science Division, New York University College of Dentistry, New York 10010, USA.
Taste and smell are fundamental sensory systems essential in nutrition and
food selection, for the hedonic and sensory experience of food, for
efficient metabolism, and, in general, for the maintenance of a good
quality of life. The gustatory and olfactory systems demonstrate a
diversity of transduction mechanisms, and during the last decade,
considerable progress has been made toward our understanding of the basic
mechanisms of taste and smell. Understanding normal chemosensory function
helps clarify the molecular events that underlie taste and smell disorders.
At least 2,000,000 Americans suffer from chemosensory disorders--a number
that is likely to grow as the aging segment of the population increases.
Smell disorders are more frequent than taste disturbances, due to the
vulnerability and anatomical distinctiveness of the olfactory system, and
because a decline in olfactory function is part of the normal aging
process. Common gustatory and olfactory complaints are due to a number of
medications, to upper respiratory infections, to nasal and paranasal sinus
diseases, and to damage to peripheral nerves supplying taste and smell.
Most chemosensory complaints have an identifiable cause. Although diagnosis
of taste and smell disorders has improved considerably over the last two
decades, treatment of these disorders is still limited to conditions with
discernible and reversible causes. Future research is needed for a better
understanding of chemosensory mechanisms, establishing improved diagnostic
procedures, and disseminating knowledge on chemosensory disorders among
practitioners and the general public.
